Fruteria Cuban Fruit Improves its Sanitary Rating

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Critical - Violation: 50-09-1Hotel and Restaurant license not properly displayed.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CUT TOMATOES, HAM, AND TURKEY BREAST AT 50 AND 57 DEGRES. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED BEANS IN WIC AT 57 DEGREES.

Critical - No conspicuously located thermometer in holding unit. NO THERMOMETER IN RIC FRONT AREA.

Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED BEAN LEFT UNCOVERED UNDER TABLE IN FRONT AREA. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OBSERVED COOK DRINKING IN OPEN CUP IN FOOD PREP AREA.

Observed employee with no hair restraint.

Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED CONTAINER IN HAND WASH SINK. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. OBSERVED SOAP MISSING AT HAND WASH SINK IN FRONT AREA. Corrected On Site.

Critical - Observed roach activity as evidenced by live roaches found. OBSERVED ABOUT 20 PLUS LIVE ROACHES BEHIND REACHING COOLERS IN KITCHEN AREA.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Hotel and Restaurant license not properly displayed.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Observed single-service items stored on floor. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb.front area

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Exterior walking and driving surfaces not graded to drain.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Manager lacking proof of Food Manager Certification.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 11-7-11.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.This violation must be corrected by : 11-7-11.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ProThis violation must be corrected by : 11-7-11.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No handwashing sign provided at a handsink used by food employees. AT HAND WASH SINK BY THREE COMPARTMENTS SINK.

Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 11-7-11.

Critical - Manager lacking proof of Food Manager Certification.This violation must be corrected by : 11-7-11.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ProThis violation must be corrected by : 11-7-11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED COOLER TEMPERATURE AT 49 DEGREES.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED HAM AT 61 DEGREES IN REACH IN COOLER.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.POULTRY AT 125 DEGREES AND FISH AT 102 DEGREES. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLERS COULD NOT MAINTAIN FOODS AT 41 DEGREE OR BELOW.

Critical - No conspicuously located thermometer in holding unit. COOLER HAS NO THER MOMETER. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED TRAYS IN HAND WASH SINK. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED THAT THERE IS NO PAPER AT HAND WASH SINK. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. OBSERVED THERE IS NO SOAP IN HAND WASH SINK. Corrected On Site.

Critical - Observed live flies in kitchen. OBSERVED FLIES IN THE KITCHEN AREA.

Critical - Outer openings not protected with self-closing doors. OBSERVED BACK DOORS RAMAINED OPEN. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED WALK IN COOLER NOT WORKING PROPERLY.

Critical - Observed food stored on floor. OBSERVED MEAT ON THE FLOOR IN FRONT OF WALK IN COOLER. Corrected On Site.

Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. OBSERVED PREP TABLE SOILED WITH FOOD RESIDUE.

Critical - Observed encrusted material on can opener. OBSERVED CAN OPENER RUSTY.

Critical - Observed encrusted, soiled material on slicer. OBSERVED SLICER HAS FOOD RESIDUE.

Critical - Handwash sink not accessible for employee use at all times. OBSERVED BOX OF PLANTAIN ON TOP OF HAND WASH SINK.

Critical - No handwashing sign provided at a handsink used by food employees. SIGN MISSING FROM HAND WASH SINK

Critical - Hand wash sink lacking proper hand drying provisions. HAND WASH SINK MISSING PAPER.

Critical - Handwashing cleanser lacking at handwashing lavatory. HAND WASH SINK HAS NO SOAP.

Observed food debris accumulated on kitchen floor. OBSERVED FOOD DEBRIS INSIDE WALK IN COOLER.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9-11-11.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9-1-11.This violation must be corrected by : 9-11-11.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed food stored in ice used for drinks. BOTTLE OF WATER INSIDE ICE MACHINE. Corrected On Site.

Observed ice scoop with handle in contact with ice. OBSERVED ICE SCOOP INSIDE ICE MACHINE. Corrected On Site.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11-9-100.

Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. TABLE SOILED

Critical - Handwash sink not accessible for employee use at all times. OBSERVED TRAY IN HAND WASH SINK.

Critical - Hand wash sink lacking proper hand drying provisions. AT HAND WASH SINK BY THE FRONT COUNTER.

Observed food debris accumulated on kitchen floor. OBSERVED FOODDEBRIS ACCUMULATED ON THE FLOOR.

Critical - Hotel and Restaurant license not properly displayed.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No Certified Food Manager for establishment.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11-9-100.